Im not having any luck with these caramel dipped apples. the caramel breaks down just after a few minutes, from the moisture content from the apple. Im using granny smith. Is there a apple that has a lower licquid content,that might make this task a little easier, I guess Im a little ignorant on that subject. or is there somethin that I can do to the apple wedge before dipping that will prevent the sugar from breaking down. thanks all. Danno

By chefkramer on Thursday, September 14, 2000 - 03:19 am: Edit

If you use them raw you can try to dipp then in starch first before carameling them.

best results you will get if you poach them in sugar sirup,let them stay in the sirup for a day , strain them the next day , boil sirup to a higher degree and set fruit back in sirup overnight again ...continue until 34°BE on sugarscale on the sixth day then dry then on rack . when dry caramel them .....use glucose sirup or honey when boiling caramel.
This as a rather long procedure but it works with all acid fruits... like pines too.
for more detail feel free to contact me direct.

By danno on Thursday, September 14, 2000 - 08:03 am: Edit

thanks kramer I will give it a go, even though the party is in 2 days, Ill still try it out. thanks.